Peach apple green smoothie
frozen peaches, fresh apples, a hint of lime juice, water, and a handful of kale are blended to make a refreshing smoothie! i put ice in this smoothie because sometimes i love when they are super cold, particularly after my workout!
Eggplant & cabbage stew
tomatoes, onion, and garlic cooked in olive oil with oregano, thyme, lemon pepper, and salt. then i added a splash of balsamic vinegar, stirred everything, added a little vegetable stock and simmered on low for about 20 minutes to allow the flavors to come together.
next, add the eggplant and cabbage (use any vegetables you want if you don't like eggplant or cabbage) and cook until the eggplant is tender. finish with a few fresh herbs like parsley, or maybe even a few sprigs of mint if you want to be adventurous!
some other veggies that could be used in this recipe are zucchini, yellow squash, kale, spinach, white beans, chopped butternut squash, or bell peppers. the next time i make this, i'll probably use kale and white beans!
this recipe is not on the blog, but if you're a cook who doesn't need exact measurements then give this a try!
1,086 155 days ago
🥟 dumplings with a sweet & sour cabbage-mushroom filling and chili broth on top 📷 by @beferox 🚨🚨recipe:
heat 2 tbsp canola oil in a p*t over low-medium heat, add 1 small onion (chopped), 3 cloves of garlic (minced), a ca. 2 cm long piece of ginger (minced), 1/2 small cabbage head (finely chopped) and let everything cook for about 3-4 minutes before add 200g chopped mushromms. then, let everything cook for another minute and add 1 tsp salt, 1 1/2 tbsp. flour, 1 tbsp dark soy sauce, 1 tbsp apple cider vinegar and 2 tbsp brown sugar. stir everything together and after ca. 5 minutes the filling is ready. this recipe makes enough filling for ca. 26 dumplings
for the chili broth that goes on top of the steamed dumplings simply mix together 100ml vegetable broth, 1 tbsp canola oil and 1 tsp chili flakes
Not reinventing the wheel here but totally hitting the spot. quick and easy lunch. farmers’ market stir fry of broccoli, asparagus, kale, green garlic, and spring onion finished with sesame oil and coconut aminos topped with a poached egg, avocado, gomasio.